I love Anglo-Saxons’ sweets! I discovered this cake in London, many years ago and I was fascinated: the incredible taste of dark chocolate combined with the texture of red beards offers enveloping sensations and velvety palate… Do not be misled by the presence of the root: in this cake you will not find any vegetable or earthy aftertaste! Another interesting aspect of this “chocolatey” goodness is that it has no flour and no butter, so it is perfect for those who follow a gluten free and dairy-free diet!

After some modifications (from the refined sugar to the cane one, from the chopped almonds to the almond flour, from the red beards raw to the cooked ones-I used Le Cotte -which give creamy and match perfectly with the chocolate) here is my version. You just have to try it and make it taste to your guests: decide whether to tell them what’s inside… before or after eating… Skepticism is an opponent defeats easily at the first bite!!!

Preheat the oven to 180 °c. Grease the mould with vegetable oil and dress it with the paper-cut so that it adheres perfectly to the mould, without any creases.

Dissolve a bain-marie 250 g of dark chocolate. Meanwhile, grate the red beards (you can use gloves if you prefer) or push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.Add the yolks to the grated red beards, the almond flour, the sugar, the yeast and the cocoa. Stir well. Add the melted chocolate. Mount the whites to firm snow and add a little at a time, with a spatula, to the mixture of beet-chocolate batter , with a gentle movement from the bottom to the top.

Transfer the mixture into the mould, level the surface with a spatula and bake for about 50 minutes. Make the test of the toothpick, keep it in the center of the cake for 5 seconds and if it comes out dry the cake’s cooked, if it’s slightly sticky it needs a bit longer. .

Let it cool down.

Melt the remaining 50 g dark chocolate in bain-marie and before serving the cake sprinklethe surface with “splashes of dark chocolate”.